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In a 5 quart pot, saut? the garlic in the olive oil for 10 minutes. Add the onions, celery, zucchini, carrot, and mushrooms simmer covered for 30 minutes. Add the macaroni, chickpeas, Italian green beans, cabbage, and basil simmer covered for another 30 minutes. To serve sprinkle bowl with Parmesan cheese and ladle soup over. Top with toasted croutons. Source: The Indianapolis Star 9/25/96 "Cheap Thrills Cuisine" by Lombardo & Bill Per serving: 134 Calories; 4g Fat (29% calories from fat); 7g Protein; 18g Carbohydrate; 0mg Cholesterol; 448mg Sodium Posted to MC-Recipe Digest V1 #594 by Charles Davis
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 9 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 95.7mg||3 %|
|Potassium 200mg||5 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9g|
|Protein 2g||3 %|
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Calories per serving: 56
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